CHOCOLATE-CHESTNUT MOUSSE CAKE
This stunning dessert is a simple-to-make icebox cake. Chocolate shavings are easily made with a vegetable peeler.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 12
Steps:
- Lightly coat an 8-inch round cake pan with oil, and line with plastic, leaving a 4-inch overhang.
- Finely grind chestnuts in a food processor. Heat ground chestnuts, milk, 3 tablespoons sugar, and the salt in a medium saucepan over medium-high heat, stirring occasionally, until bubbles form at edge.
- Whisk together yolks, cornstarch, and remaining 2 tablespoons sugar in a medium heatproof bowl.
- Slowly add hot chestnut mixture to yolk mixture, whisking constantly. Return to pan; cook over medium-low heat, whisking constantly, until thick, about 2 minutes. Transfer to the bowl of a mixer. Add vanilla and butter. Beat on medium speed until cool, about 5 minutes. Stir half the chestnut mixture into melted chocolate.
- Beat 1 1/4 cups cream until soft peaks form. Using a rubber spatula, gently fold half the whipped cream into plain chestnut mixture and the other half into chocolate-chestnut mixture.
- Pour chestnut mousse into prepared pan. Cover with 12 chocolate wafers, working in a circular pattern. Top with chocolate-chestnut mousse and remaining 12 chocolate wafers. Fold plastic overhang over top to cover cake. Refrigerate overnight.
- Uncover cake; place a platter on top, flip, and unmold. Remove plastic. Beat remaining 1/4 cup cream until soft peaks form. Spread on top of cake. Garnish with chocolate shavings.
CHOCOLATE-CHESTNUT MOUSSE
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate.
- Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours.
- Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top.
- Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate.
- Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours.
- Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top.
CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE
Categories Cake Milk/Cream Chocolate Nut Dessert Bake Freeze/Chill Christmas Cognac/Armagnac Winter Chill Chestnut Sour Cream Gourmet
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- Make ganache:
- Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
- Make cake layers while ganache chills:
- Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
- Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
- Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
- Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
- Make mousse and assemble torte:
- Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
- Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
- Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
- Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
- Glaze cake:
- Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
- Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.
CHOCOLATE-CHESTNUT MOUSSE
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Provided by Anna Stockwell
Categories Dessert Chocolate Chestnut Kid-Friendly Christmas Wheat/Gluten-Free Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Bring chestnuts, milk, sugar, vanilla, and salt to a boil over high heat in a small saucepan. Reduce heat, bring to a simmer, and cook, stirring occasionally, until milk is reduced by one-quarter and chestnuts smash fairly easily against the side of the pot with the back of a spoon, 15-17 minutes.
- Meanwhile, finely chop 4 oz. chocolate. Using a peeler, shave remaining 1 oz. chocolate; set aside until ready to serve.
- Purée chestnut mixture in a blender on high speed until very smooth, about 2 minutes. Add chopped chocolate and 1 tsp. brandy and blend on high speed until chocolate is melted, about 30 seconds. Scrape into a large bowl and let cool to room temperature, stirring occasionally (if lumps form, stir vigorously until smooth), 15-20 minutes.
- Whip 2 cups cream with a whisk in another large bowl until it just barely holds soft peaks. Stir one-third of cream into chocolate mixture to lighten it, then fold in remaining cream just until incorporated. Transfer mousse to a large serving bowl, cover, and chill at least 2 hours or up to 1 day.
- Whip remaining 1 cup cream and 1/2 tsp. brandy with whisk in a large bowl to medium peaks. Garnish mousse with reserved chocolate shavings and serve with whipped cream alongside.
- Do ahead
- Mousse can be made 1 day ahead; cover and chill.
CHESTNUT MOUSSE
Use this to make our Chocolate Roulade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/3 cups
Number Of Ingredients 6
Steps:
- Bring chestnuts, milk, and salt to a simmer in a medium saucepan over medium heat. Partially cover; cook until chestnuts are very soft and milk is reduced to 1/4 cup, about 15 minutes. Process mixture in a food processor until very smooth (if needed, add more milk, 1 tablespoon at a time).
- Pass through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate puree 1 hour.
- Stir together sugar and 1/3 cup water in a small saucepan until sugar is dissolved. Bring to a boil over medium-high heat; cook until syrup registers 238 degrees on a candy thermometer (carefully tilt pan to fully submerge thermometer tip).
- Meanwhile, put yolks in the bowl of an electric mixer fitted with the whisk attachment. With mixer running on low speed, gradually pour syrup down side of bowl. Increase speed to high; beat until pale, fluffy, and cool, about 8 minutes.
- Whisk cream in a clean mixing bowl until soft peaks form; set aside.
- Stir egg mixture into puree; whisk until smooth. Gently fold in whipped cream. Chill, with plastic wrap directly on surface, at least 2 hours or overnight.
CHESTNUT MOUSSE
Steps:
- In a food processor puree the chestnuts with enough confectioners' sugar to make it taste sweet. Add enough rum to make it the puree loose enough to fold into whipped cream; season with some instant espresso and vanilla. Chill until serving time.
- Whip the cream and sweeten lightly with confectioner's sugar and chill until serving time.
- Right before serving fold chestnut puree and cream together and transfer to serving glasses; garnish with shavings of bittersweet chocolate.
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CREAMY CHESTNUT MOUSSE RECIPE - VEENA AZMANOV
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Ratings 13Category DessertCuisine AmericanTotal Time 3 hrs 40 mins
- In a saucepan over medium-low heat, cook the chestnuts in the milk for 5 mins or until soft enough to squish with your hands Tip - High heat will evaporate the milk and if all the milk evaporates add a few tablespoons more until the chestnuts are soft.
- Once soften, take it off the heat. While still warm (not hot) blend the chestnuts and milk in a food processor until smooth. Tip - If the mixture is too dry add a few tablespoons of milk to make a smooth puree.
- Pass through a sieve, pressing firmly to get as much as you can. Make sure the mixture is not too dry or it won't pass through.Tip - straining thru a sieve will take away all the fiber and skin which gives a nicer consistency for the mousse.
- Combine the gelatin with 1/3 cup of water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightlyTip - if you have any white scum on top of the melted gelatin, take it out with a spoon.
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Reviews 10Estimated Reading Time 7 minsServings 16Total Time 50 mins
- Place the hazelnuts on a roasting tray and toast for 5 minutes until fragrant, leave to cool. Then tip into the mixing bowl and blitz 3 Sec. / Speed 5. Transfer into a small bowl and set aside until later.
- Add the chocolate to the mixing bowl. Chop 5 Sec. / Speed 9. Fill into a separate bowl and set aside until later.
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- Preheat oven to 350ºF and adjust rack to middle position. Place almond flour, coconut flour, cocoa powder, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add maple syrup and butter and process until dough forms a ball. Press dough into the bottom of a 9-inch spring form pan. Bake for 12 minutes. Cool.
- Place ground chestnuts, milk, 2 tablespoons maple syrup and salt in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally. In a medium bowl, whisk egg yolks, arrowroot and remaining 2 tablespoons maple syrup. Using a ladle, slowly add a spoonful of the hot chestnut mixture to the yolk mixture, whisking constantly. Slowly add now tempered yolk mixture to the hot chestnut mixture, whisking constantly. Continue to cook and whisk until thick like pudding, about 3 minutes. Pour mixture into the bowl of a mixer, add butter and vanilla and beat for 5 minutes on medium speed. Pour half of chestnut mixture into a medium bowl. Whisk melted chocolate into 1/2 of the chestnut mixture. Pour chocolate/chestnut mixture over the cookie crust. Using an offset spatula, spread evenly over crust. Whip 1 cup of heavy cream until soft peaks form. Fold into remaining chestnut mixture and spread over the chocolate/chestnut mixture. Cover with plastic wrap and place in the freezer for 6
- Run a knife around the edge of the cake and then release from the pan. To serve, whip remaining 1/2 cup cream and spread overtop of cake. Garnish with cocoa powder or chocolate shavings.
- *If you’d like to make your own chocolate, you can combine 2 tablespoons melted unsalted butter or coconut oil, 6 tablespoons cocoa powder, and 1 tablespoon maple syrup.
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